Monday, May 12, 2008

Wine a Question of Price?

Think you have to spend a whole lot of bucks or Euros for a good bottle of wine? Not so mon amis!

The French have been drinking what they call table wine or Vin de Table, I know because I have had my share, and everywhere I have been the Vin de Table they are talking about is made from a collection of the same grapes that grow in the same region you are in. They just aren't one grape or from one vineyard picked at one time in one region and bottled by one chateaus etc etc...

Yes there may be no consistency nor year, although current since they don't age well if at all, but in France they run around $2.00-5.00 and here you can find them for under $8.00 with some shopping. The trick is to chill them first then decant them, let them come up to room temperature unless you are in the tropics of course, and drink! Now I know that the wine aficionados taste buds are curling but table wine is a staple there and for most very good with dinner.

The bottle shown in this image is a perfect example. Under $7.00 at TotalWines
It taste very much like a beaujolais and a lot like the wines I had in various caves in France(except the grand masters of course). Now I am not saying that you will fool someone into thinking this is a Grand Margaux or Chateau Lafite Rothchild, but then again you will have some change left from that ten spot to buy some cheese and you won't have to wait for your tongue to try to distinguish all those fruits they talk about.

Saturday, May 10, 2008

Rosy's Corner

Thai Chicken and Jasmine Rice

1 lb of chicken breast cut in to 1 inch pieces (you can also use chicken thighs)
1/2 small package of mushrooms (your choice)
1 small red pepper cut in to 1 inch pieces
1 small can of Geisha bamboo shoots
1 large clove of garlic minced
1 inch slice of onion chopped
1 can of coconut milk (Goya)
1/2 tsp of red curry (McCormick)
1/2 Tumeric (McCormick)
1/2 tsp salt
1/2 tsp pepper
1 tablespoon of Wesson peanut oil
1 tablespoon of Tyling Naturals sesame oil
1 tablespoon of chopped fresh ginger
1/2 can of Lesueur peas

Saute the onion, garlic, red pepper, ginger, bamboo shoots in the peanut and sesame oil.
Once the onion is clear in color then add the mushrooms, red curry and Tumeric.
Let it boil then bring temperature down to medium until sauce gets thick. Set aside.
In the same pan, add the 1/2 tablespoon of sesame and peanut oil and fry the chicken
until golden brown. Once chicken is golden brown, add the sauce that was set aside.

For Jasmine rice

1 cup of Mahatma Jasmine rice
1/2 teaspoon of sesame oil
salt and pepper to taste

Take 2 cups of water, add a pinch of salt and a pinch of pepper and a teaspoon of sesame oil.
Bring water to a boil, add 1 cup of rice and cover. Once the water has evaporated, lower
temperature to low and cook for about five (5 minutes) then turn the rice around and cook
for another five (5) minutes.

This dish feeds about four (4) people as a main course, but (6) people as an appetizer shown here